Ad-Lib Turkey Cassoulet Recipe (2024)

By David Tanis

Ad-Lib Turkey Cassoulet Recipe (1)

Total Time
About 4 hours, plus overnight soaking
Rating
5(67)
Notes
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Featured in: Taking Liberties With Cassoulet

Learn: How to Make Cassoulet

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Ingredients

Yield:6 to 8 servings

    For the Beans

    • 1pound flageolets or cannellini beans
    • 1small onion, halved, peeled and stuck with 2 cloves
    • 1bay leaf
    • Salt

    For the Cassoulet

    • 2turkey legs (drumstick and thigh), about 1½ pounds each
    • Salt and pepper
    • About 8 cups hot chicken, turkey or bean broth
    • 2tablespoons butter, plus 2 tablespoons melted
    • 1large onion, diced
    • Pinch cayenne
    • 2tablespoons chopped thyme
    • 6garlic cloves, minced
    • 1bunch small carrots, peeled, cut into 2-inch chunks
    • ½pound slab bacon, cut into ¼-inch lardons, simmered for 2 minutes in water and drained
    • ½pound smoked garlic sausage, cut into ½-inch slices
    • 2cups coarse dry bread crumbs
    • 2tablespoons olive oil
    • 2tablespoons chopped parsley

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

777 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 7 grams polyunsaturated fat; 61 grams carbohydrates; 12 grams dietary fiber; 6 grams sugars; 54 grams protein; 1388 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Ad-Lib Turkey Cassoulet Recipe (2)

Preparation

  1. Step

    1

    The day before assembling the cassoulet, season turkey legs generously with salt and pepper, then wrap and refrigerate overnight. Pick over beans and give them a rinse. Soak beans in a large bowl of cold water overnight.

  2. Step

    2

    The next day, drain beans and put them in a large pot. Pour in fresh water to cover beans by 3 inches. Add small onion stuck with cloves and bay leaf. Bring to a boil over high heat, then lower to a simmer. Cook gently for 60 to 90 minutes, until tender. Add 2 teaspoons salt and stir with a wooden spoon to distribute. Let beans cool in the cooking liquid. (Beans may be cooked up to 2 days ahead and kept refrigerated in their liquid.) Drain beans in a colander set over a bowl. Reserve and use bean broth if you wish.

  3. Step

    3

    Meanwhile, bring turkey legs to room temperature and heat oven to 400 degrees. Put legs in a roasting pan and cook, uncovered, until nicely browned, about 30 minutes. Reduce heat to 375. Add 3 cups hot broth to pan, then cover tightly and bake for 1 hour, or until meat is very tender. Remove legs from pan and let cool, reserving pan juices. Take off skin and gristle and remove bones (save these for stock), then tear or cut turkey meat into rough wide strips. Set aside.

  4. Step

    4

    Melt 2 tablespoons butter in a wide, heavy soup pot over medium-high heat. Add diced onion and season generously with salt and pepper. Let onions soften and color a bit, stirring, then add cayenne, 1 tablespoon thyme and 3 cloves minced garlic. Add carrots and stir to coat. Add reserved pan juices plus 2 cups hot broth, turn down heat, and simmer until carrots are cooked but still firm, about 10 minutes. Add beans and gently mix with onion and carrot. Add turkey and bacon. Let simmer for 10 minutes more, adding broth as needed to keep beans a bit soupy, but not drowning. Taste broth and beans and adjust seasoning.

  5. Step

    5

    Transfer bean mixture to a low, wide 3-quart baking dish. Arrange garlic sausage evenly over surface, then push down to bury each slice. Put bread crumbs in a small bowl and add olive oil and the 2 tablespoons melted butter. Add remaining thyme and garlic, and the parsley. Season with salt and pepper, and mix well with hands.

  6. Step

    6

    Sprinkle crumb mixture over beans in an even layer. Push down on crumbs so they absorb some of the liquid. Carefully add more broth around edges of pan to make sure beans are well moistened. Cover tightly with foil and bake for 1 hour at 350 degrees. Remove foil and bake uncovered until bread crumbs are crisped and brown, about 30 minutes. Let dish rest for 15 minutes, then serve, making sure everyone gets some crust. (May be prepared 1 or 2 days ahead and refrigerated. To reheat, bring to room temperature, moisten with hot broth and bake as directed above.)

Ratings

5

out of 5

67

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Cooking Notes

Es

Many steps but easy. Just don't rush it. I cut the recipe in half, using one large drumstick, just a little bacon (smoked applewood bacon, regular cut), venison sausage, a mix of panko and whole wheat matza meal for the topping, and probably some other substitutions, additions or subtractions. And I let the concoction rest for a day in the refrigerator. Days 3 and 4 we had the most delicious dinner, with just a salad on the side. Rich, aromatic, like a true cassoulet. A knockout dish.

Steve

Last time I made this, the baking pan was full, but there was mix left. Froze that, along with containers of bean broth. 2 cups of mix & 1 cup of broth makes a tasty quick bean soup.

Patricia

This is a wonderful recipe that I have made several times. Also a great way to use left over roast turkey.

Kay

Delicious! I substituted canned beans to speed the process up a bit, and...well, it was still wonderful! Sending this recipe to friends and family!

Rebecca Lowe

Excellent recipe! Time-consuming, but not as much as a traditional cassoulet. Well worth the effort.

Steve

Could reduce turkey to 2 lb. +/-; also bacon.Soupy is good.

AlanK

Delicious but follow it exactly. tThe hot pepper and fresh herbs brighten it.i keep duck fat in the house and cooked with it. Do so if you can.

Rob M

Couldn't get fresh turkey, so used chicken thighs, drums, and backs. Saved the broth from the simmered bacon and added it to the bean broth and the liquid that accumulated from the chicken. Used that mixed liquid at the last step. Breadcrumbs were panko. Everything came out great. I might use a little less salt next time. Maybe 1 tsp in the beans instead of 2. Will definitely make again and try some other meat combos. Very rich and satisfying.

Angela

I've used smoked turkey, which is already cooked, and adds a delicious flavor

Linda

I used this recipe only to cook drumsticks for another purpose: Roast legs at 400 30 min, lower temp to 375, pour in 3 cups hot broth, cook another hour. They came out moist and falling off the bone. Cassoulet seems like a good idea too!

JillMB

I did this with smoked turkey drumsticks (purchased) since we don't do bacon or pork. Fantastic and easy. Many thanks!!

Rob M

Couldn't get fresh turkey, so used chicken thighs, drums, and backs. Saved the broth from the simmered bacon and added it to the bean broth and the liquid that accumulated from the chicken. Used that mixed liquid at the last step. Breadcrumbs were panko. Everything came out great. I might use a little less salt next time. Maybe 1 tsp in the beans instead of 2. Will definitely make again and try some other meat combos. Very rich and satisfying.

AlanK

Delicious but follow it exactly. tThe hot pepper and fresh herbs brighten it.i keep duck fat in the house and cooked with it. Do so if you can.

Steve

Could reduce turkey to 2 lb. +/-; also bacon.Soupy is good.

James Dingus

I used canned beans, and Turkey thighs. I think the next time I make this recipe I will saute the bacon,instead of simmering it in water.

Gloria

Tried this with leftover dark meat from a roast turkey, canned beans, slab bacon and kielbasa. Was much to dry, and tasted mainly of bacon.

Kay

Delicious! I substituted canned beans to speed the process up a bit, and...well, it was still wonderful! Sending this recipe to friends and family!

Rebecca Lowe

Excellent recipe! Time-consuming, but not as much as a traditional cassoulet. Well worth the effort.

Es

Many steps but easy. Just don't rush it. I cut the recipe in half, using one large drumstick, just a little bacon (smoked applewood bacon, regular cut), venison sausage, a mix of panko and whole wheat matza meal for the topping, and probably some other substitutions, additions or subtractions. And I let the concoction rest for a day in the refrigerator. Days 3 and 4 we had the most delicious dinner, with just a salad on the side. Rich, aromatic, like a true cassoulet. A knockout dish.

Patricia

This is a wonderful recipe that I have made several times. Also a great way to use left over roast turkey.

jane raskin

just wonderful

Steve

Last time I made this, the baking pan was full, but there was mix left. Froze that, along with containers of bean broth. 2 cups of mix & 1 cup of broth makes a tasty quick bean soup.

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Ad-Lib Turkey Cassoulet Recipe (2024)
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